Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, and add the 1/4 teaspoon salt, pepper.Stir in the matzo meal, and then mix vigorously with a wooden spoon until completely blended and very stiff.Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours.Fill a large wide pot three-quarter full with water. Add the remaining 1 tablespoon salt and bring to a boil over high heat.Wet your hands with cold water so the batter doesn't stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1 1/4 inches in diameter. They will double in size when cooked.Gently place the matzo balls in the boiling water. When all have been added, decrease the heat so the water simmers briskly, but isn't at a rolling boil, when the pot is covered. Cook for 25 minutes, preferably without removing the pot lid.Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.